ReceptnaptárKaszotto z pieczarkami (mushroom pearl barley risotto)
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Ingredients
Method
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- In a saucepan, soften the onion and garlic in half the butter, add the barley and toast for 2 minutes.
- Gradually add the hot stock and cook over low heat, stirring now and then, for 35-40 minutes until tender and creamy.
- Meanwhile, fry the mushrooms in the rest of the butter until the liquid has cooked away and season.
- Stir the mushrooms and cheese into the barley and sprinkle with parsley.
- It keeps 3-4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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